Dear Spicebox Travels readers,
I am sorry for the long time since my last post! But I hope this new recipe will be worth the wait!
As I am sure you’ve all seen, it’s that pumpkin spice time of year again.
For a second, I was annoyed that this time (which rolls into Thanksgiving and then Christmas all too soon) seems to come earlier every year. But then I embraced it. In the same shopping trip that I bought the pumpkin purée for this recipe, I went all in and also bought pumpkin spiced madeleines (a little too soft and without crisp edges, but otherwise very good), pumpkin spiced waffles for quick school day breakfasts for my kid, and a bunch of decorative pumpkins and gourds to get in theme. I’m an all or none kind of person!
I’ve been teaching people to make overnight oats for years as a make ahead, easy and nutritious breakfast. I know the subject isn’t that exciting to most people, but it can also be a game changer for some!
But I have to tell you, I really, really love this recipe, which was inspired by Wholefully. It’s as easy as any other overnight oats recipe, but the addition of pumpkin purée makes it luxurious– velvety smooth, and richer, like a pudding. And I top it off with my Orange Spiced Pepitas from Spicebox Kitchen, which add crunch, a little spice, and orange zest, which makes this recipe really so good. (Not modest, but I really love this and can’t wait for you to try it!)
Pumpkin Spice Overnight Oats with Orange Spiced Pepitas
½ cup plain Greek style yogurt
½ cup milk or unsweetened plantbased milk
1/2 cup (heaping) rolled oats
1 tablespoon chia seeds
1 teaspoon vanilla extract
1 to 2 tablespoons maple syrup
1/2 cup plain pumpkin purée
1/2 teaspoon ground cinnamon*
¼ teaspoon ground cloves*
1/4 teaspoon ground nutmeg*
1/4 tsp ground ginger*
2 Tbsp orange spiced pepitas (recipe follows), toasted chopped pecans or walnuts
*If you don’t have all these spices, you may also substitute with 1 tsp pumpkin pie spice
Combine all ingredients except pepitas or nuts in a mixing bowl.
Transfer to two small mason jars and refrigerate for at least 4 hours, or overnight.
Top with pepitas or nuts before serving. Add a little more orange zest to make it extra special!
Orange Spiced Pepitas
from Spicebox Kitchen (Hachette 2021)
This recipe is a fantastic way to spice up plain pepitas. They are excellent as a snack or as a spicy-savory addition to trail mix, and can also be used as a garnish for soup, salads, or dips.
In the book, I use them to garnish the Mexican Spiced Roasted Butternut Squash Soup and the Pumpkin Pots de Crème.
Makes 1 cup pepitas
1 teaspoon canola oil
1 cup raw hulled pumpkin seeds (pepitas)
Grated zest of 1 orange
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
Heat oil in a small skillet over moderately low heat, then add pumpkin seeds. Toast in heated oil, stirring constantly, until puffed and golden, 8 to 10 minutes.
Combine orange zest, salt, sugar, cayenne, and cinnamon. Toss toasted seeds with spice mixture.
Allow to cool completely before storing in an airtight container.
If you are getting into Pumpkin Season, please consider signing up for the next Thrive Kitchen at Home virtual cooking class. The theme is Everything Pumpkin and features both savory recipes and a dessert along this theme. The class is free for Kaiser Permanente members and only $20 for the general public. Please join me, I’d love to cook with you!
And if you haven’t already checked out Spicebox Kitchen, please do! It features recipes to make your home cooking more delicious and interesting using spices, and whether you’re new to cooking or an experienced cook looking for something new, I promise to deliver! You can read reviews and see sample recipes in the links in the sidebar.
Please also follow me on Instagram and Twitter @spiceboxtravels and on Facebook and YouTube @TheDoctorsSpicebox. Thank you! I am so grateful for your support!
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